Pierce potatoes all over with a fork. Place on a plate and microwave on high, turning halfway, for 8 minutes or until tender

Meanwhile, preheat oven grill to high. Combine chickpeas and harissa in a bowl, then place on a baking tray and grill for 4 minutes or until crisp

Slice potatoes lengthways, leaving them attached on one end to form a ‘pocket’. Place on a baking tray. Top with chickpeas and feta. Grill for 4 minutes or until golden

Combine tomato, coriander, preserved lemon and oil in a bowl. Season

Top potatoes with salsa to serve